Cauliflower Steaks with Herb Salsa Verde

What do cauliflower, cabbage, broccoli, Brussels sprouts, kale, and bok choy have in common? They’re all members of the cruciferous family of vegetables.

Many of us are familiar with the term “cruciferous vegetables”, but did you know they’re among the healthiest things you can eat? Cruciferous vegetables belong to the mustard family of plants and are renowned for being extremely good for you. They contain so many vitamins, minerals and phytochemicals that help detoxify some cancer-causing substances, that nutritionists recommend having several servings of cruciferous vegetables every week, if not every day.

Since I started the Healthy Lifestyle Challenge a few weeks ago, I’ve been trying to add at least one cup of cruciferous vegetables—mostly kale, broccoli, and Brussels sprouts—to my diet every day. The Kale and Brussels Sprouts Salad I posted last week has been on repeat in my kitchen all week! Recently, I came across a recipe for Cauliflower Steaks. I had never heard of cauliflower referred to as “steaks” so I was immediately intrigued. Amazingly, cauliflower is quite meaty and can be seared like a steak. The key to a beautifully browned and crispy cauliflower steak is to get the skillet extremely hot.

This recipe combines the steaks with a super-tangy salsa verde. It’s quite good, but if you have a preferred recipe for salsa verde or another salsa, it would work equally well. Next time I might try it with a chimichurri sauce.

I sightly adapted the recipe for the sauce by adding harissa for a fiery kick (I left it out of my son’s portion!). Loved it, but the cauliflower steaks are also quite delicious when seasoned simply with just salt and pepper, without any sauce. Here, they’re fried, but roasting the cauliflower steaks is a healthier option I’ll try next time.

A note to fellow Challengers: I mentioned you’d get bonus points this week for eating cruciferous vegetables. Now, you can get an additional 10 more points each time you share/post a photo of the cruciferous vegetables you’re eating on PWC’s Healthy Lifestyle Challenge Facebook Group page.

In a large bowl, whisk the parsley with the cilantro, tarragon, capers, cornichons, garlic, mustards, olive oil and harissa paste, if using. Set aside.

Cut the cauliflower from top to bottom into four or five 1/2–inch steaks (slices). Generously season them with salt and pepper. In a very large skillet, heat the canola oil until very hot. Add the cauliflower in a single layer and cook over high heat until browned, 2 to 3 minutes. Carefully turn the steaks, add the wine and cook until it is evaporated and the cauliflower is tender enough to be easily pierced with a knife, about 3-5 minutes.

Transfer the cauliflower to a platter and sprinkle with lemon zest. Stir the lemon juice and vinegar into the salsa verde and season with salt and pepper. Spoon the sauce on the cauliflower and serve.

Bravo! This is such a fantastic recipe! I am going to make this for sure. I have been away from your blog for some time I see I have some catching up to do. Love your new theme and I must read up on your healthy lifestyle challenge. Always love your posts and recipes!

Thank you Seana! So glad you like the new theme. I’m still learning how to navigate it. And so happy you’re enjoying the posts and recipes!! We’re about to enter our final week of the healthy lifestyle challenge. I’m already looking forward to the next one!

Welcome

I’m Martine. Welcome to my site about the art of living well. I'm a global public health professional who loves to travel and cook and to me, cooking is one of the most interesting ways to bring the world home. It's also a wonderful metaphor for life as it requires an open mind, patience, flexibility and humility. I enjoy developing and sharing whole-food, plant-based recipes inspired by a love and appreciation of different cultures, healthy lifestyles, and cuisines from around the world. My greatest inspiration? My little guy you see in the photo above. I aspire to raise a happy, healthy and kind "petit" citizen of the world.